Oysters are probably the marmite of the sea world. You either love them or hate them. However when you serve Oysters with Shallots, the new flavours and textures make this a far more liked dish. The three simple ingredients, Oysters, Shallots and White Vinegar combine for an explosion of taste in every mouthful. Serve with a lovely chilled champagne or white wine for the finishing touch. A lovers starter.

Oysters with Shallots

A lovely dish with ingredients that compliment each other so well.

4.52 from 27 votes

Print Pinterest Add to Collection

Course: Appetizer, Starter

Cuisine: Italian

Keyword: Dairy Free, Fast, Oysters, Seafood, Vegetables

Prep Time: 8

Total Time: 5

Servings: People

Calories: 38kcal

Equipment

Mixing Bowl

Ingredients

10 – 12 fresh oysters
2 large shallots peeled and finely chop
2 tbsp white balsamic vinegar
1 fresh lemon

Instructions

Once the shallots have been finely diced, add enough balsamic vinegar to slightly cover the shallots.
Your fishmonger can open your oysters for you but if you prefer, you can do them yourself, just be careful.
Using an oyster knife of a blunt knife, slide the blade between the two halves on the hinge side and pry open. You want the more bulbous half in the palm of your hand to keep.
Once open, gently slide the knife around the oyster to detach it from the shell.,
You don’t need the top half and the bottom part should have the meat and juice from the oyster.
Leave the oyster in the shell. Eating it from the shell is part of the experience.
Place a teaspoon of the shallot and vinegar mix into the shell with the oyster.
To eat it properly, you simply pour the oyster into your mouth, chew it once to release the amazing flavours and swallow.
I slice a lemon up for those who enjoy an extra kick.

Nutrition

Oysters with Shallots